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Sweet Potato Brownie Vegan and Gluten Free

Eggless Dairy-Free Gluten Free Sweeet Potato Brownie

These flourless sweet-potato brownies combine cooked mashed sweet potato, peanut butter and cocoa, with chocolate chips on top. The video offers a shorter bake for a fudgy texture or a longer bake for a firmer, more cake-like result.
Dietary note: For a vegan result, choose chocolate and chocolate chips labelled vegan and dairy-free. Product ingredients vary.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1/4 cup (50 g) Brown Sugar
  • 1/4 cup (60 ml) Warm Water
  • 1/4 cup (30 g) Baking Cocoa Powder
  • 1/2 cup (125 g) Peanut Butter (natural, unsweetened)
  • 1 cup (250 g) Sweet Potato (cooked and mashed)
  • Chocolate Chips for topping

Instructions
 

  • Preheat oven to 350oF (180oC).
    Line baking Tray (7.3 x 5.4 x 2.0 inch;18.5 x 13.6 x 5.1 cm) with parchment paper. Set aside.
  • To a bowl, add sugar and water. Whisk until sugar is completely dissolved.
  • Then add cocoa powder, peanut butter and sweet potato. Mix.
  • Transfer batter to baking tray. Spread evenly. Top with chocolate chips.
  • Bake in preheated oven to 350oF (180oC), rack middle position, 20 minutes for fudgy texture or 25 minutes for cake texture.

Video

Keyword brownies, dairy-free, eggless, gluten-free, vegan